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COOKING > SOUP recipes
SOUP RECIPES
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PiJo:
Author's page : https://www.realsimple.com/food-recipes/recipe-collections-favorites/seasonal/speedy-savory-soups-and-stews/
Southwestern Chicken Soup
Serves 4
Hands-On Time 5 min
Total Time 15 min
Nutritional Information
Per Serving
Calories 381 calories
Fat 13 g
Sat Fat 6 g
Cholesterol 91 mg
Sodium 668 mg
Protein 35 mg
Carbohydrate 27 g
Fiber 5 g
Iron 4 mg
Calcium 124 mg
Ingredients
1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)
Directions
Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.
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Minestrone
Serves 4
Hands-On Time 5 min
Total Time 15 min
Nutritional Information
Per Serving
Calories 310 calories
Calories 20 calories from fat
Fat 7 g
Sat Fat 4 g
Cholesterol 6 mg
Sodium 590 mg
Protein 25 g
Carbohydrate 43 g
Sugar 8 g
Fiber 11 g
Ingredients
1 28-ounce can diced tomatoes
1 32-ounce container vegetable or low-sodium chicken broth
1 15-ounce can cannellini (or other white) beans
1 15-ounce can kidney beans (optional)
1 9- or 16-ounce package frozen green beans
salt and black pepper
1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
1/2 cup (2 ounces) grated Parmesan
crusty bread
Directions
In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes.
Add the broth, cannellini, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes.
Add ½ teaspoon salt, ¼ teaspoon pepper, and spinach and stir until wilted.
Ladle the soup into bowls and sprinkle with the Parmesan. Serve with the bread.
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Thai Red Curry Soup
Serves 4
Hands-On Time 15 min
Total Time 20 min
Nutritional Information
Per Serving
Calories 941 calories
Calories 45 calories from fat
Fat 47 g
Sat Fat 39 g
Cholesterol 172 mg
Sodium 611 mg
Protein 50 g
Carbohydrate 88 g
Sugar 13 g
Fiber 7 g
Ingredients
12 ounces chow mein noodles or spaghetti
1 1/2 tablespoons red curry paste
2 14-ounce cans coconut milk
1/2 cup low-sodium chicken broth
2 teaspoons grated ginger
salt
4 ounces sugar snap peas, cut in half
4 ounces shiitake mushrooms, sliced
1 pound medium shrimp, peeled and deveined
1 cup fresh cilantro leaves
Directions
Cook the noodles according to the package directions.
Meanwhile, in a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and ½ teaspoon salt. Bring to a boil.
Add the peas, mushrooms, and shrimp. Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 minutes.
Divide the noodles and soup among individual bowls. Sprinkle with the cilantro.
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Seafood Chowder With Crispy Bread Crumbs
Serves 4
Hands-On Time 25 min
Total Time 25 min
Nutritional Information
Per Serving
Calories 390 calories
Fat 19 g
Sat Fat 6 g
Cholesterol 108 mg
Sodium 562 mg
Protein 37 g
Carbohydrate 14 g
Sugar 2 g
Fiber 1 g
Iron 10 mg
Calcium 154 mg
Ingredients
1 slice sandwich bread, torn into pieces
3 tablespoons olive oil
2 leeks (light green and white parts only), thinly sliced
½ cup dry white wine
1 8-ounce bottle clam juice
1½ pounds skinless cod, halibut, or sea bass fillets, cut into 2-inch pieces
12 littleneck clams and/or ½ pound cockles
1 cup half-and-half
salt and black pepper
2 tablespoons chopped fresh flat-leaf parsley
Directions
Heat oven to 400° F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs. Spread on a rimmed baking sheet and bake, tossing once, until golden, 6 to 8 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large saucepan or Dutch oven over medium-high heat. Add the leeks and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the wine and cook until reduced by half, about 2 minutes more. Add the clam juice and 1½ cups water and bring to a boil.
Add the fish and clams to the saucepan and simmer gently, covered, until the fish is opaque throughout and the clams have opened, 4 to 6 minutes. (Discard any that remain closed.)
Stir in the half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 1 to 2 minutes. Serve sprinkled with the parsley and bread crumbs.
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Mexican Meatball Soup
Serves 4
Hands-On Time 25 min
Total Time 25 min
Nutritional Information
Per Serving
Calories 339 calories
Fat 17 g
Sat Fat 4.5 g
Cholesterol 69 mg
Sodium 877 mg
Protein 24 g
Carbohydrate 21 g
Sugar 3 g
Fiber 2 g
Iron 3 mg
Calcium 31 mg
Ingredients
1 pound ground beef
2 scallions, chopped
1 cup tortilla chips, crushed, plus more for serving
1/4 cup chopped fresh cilantro, plus sprigs for serving
1/2 teaspoon ground cumin
salt and black pepper
3 cups mild jarred salsa (about 1 1/2 16-ounce jars)
1 avocado, cut into pieces
Directions
Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, chopped cilantro, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
Shape the mixture into 1-inch balls (about 24) and place on a broilerproof baking sheet. Broil until beginning to brown, 5 to 6 minutes.
Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil.
Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.
Serve the soup with the avocado, cilantro sprigs, and tortilla chips (if desired).
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Asian Dumpling Soup With Shiitakes
Serves 4
Hands-On Time 25 min
Total Time 25 min
Nutritional Information
Nutritional Information
Per Serving
Calories 327 calories
Fat 9 g
Sat Fat 2 g
Cholesterol 25 mg
Sodium 889 mg
Protein 29 g
Carbohydrate 35 g
Sugar 8 g
Fiber 6 g
Iron 4 mg
Calcium 117 mg
Ingredients
2 32-ounce containers low-sodium chicken broth
1 2-inch piece fresh ginger, peeled and thinly sliced
1 16-ounce package frozen pot sticker dumplings or Japanese gyoza
2 medium carrots, halved lengthwise and sliced
4 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
2 cups frozen shelled edamame
1 bunch watercress, thick stems removed (about 3 cups)
1 tablespoon low-sodium soy sauce
salt
4 scallions, sliced
Directions
In a large saucepan, bring the broth and ginger to a boil.
Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.
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Cauliflower Soup With Prosciutto Sandwiches
Serves 4
Hands-On Time 20 min
Total Time 30 min
Nutritional Information
Per Serving
Calories 687 calories
Calories 55 calories from fat
Fat 42 g
Sat Fat 17 g
Cholesterol 108 mg
Sodium 1884 mg
Protein 36 g
Carbohydrate 53 g
Sugar 12 g
Fiber 5 g
Ingredients
3 tablespoons olive oil
1 yellow onion, sliced
1 head cauliflower, chopped
2 cups low-sodium chicken broth
2 cups whole milk
4 small crusty rolls
4 ounces sliced prosciutto
1 cup watercress, trimmed
2 cups (8 ounces) grated white Cheddar
salt and pepper
Directions
Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes.
Add the cauliflower, broth, and milk and simmer until tender, about 15 minutes.
Cut the rolls in half. Layer the bottoms with the prosciutto and watercress. Drizzle with 1 tablespoon of the oil. Top with the roll halves.
Puree the soup in the pan using a handheld immersion blender or, working in batches, a standard blender.
Stir in 1 ? cups of the Cheddar, 1 teaspoon salt, and ¼ teaspoon pepper.
Divide the soup into bowls. Add the remaining oil and Cheddar and ¼ teaspoon pepper. Serve with the sandwiches.
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Tex-Mex Gazpacho
Serves 4
Hands-On Time 10 min
Total Time 30 min
Nutritional Information
Per Serving
Calories 221 calories
Fat 15 g
Sat Fat 4 g
Cholesterol 13 mg
Sodium 632 mg
Protein 6 g
Carbohydrate 19 g
Sugar 10 g
Fiber 5 g
Iron 2 mg
Calcium 58 mg
Ingredients
2 1/2 pounds tomatoes, chopped
2 Kirby cucumbers (about 1/2 pound), peeled and chopped
1 red bell pepper, chopped
1 small poblano pepper, chopped
1/2 small red onion, chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
salt and black pepper
1/3 cup sour cream
1/4 cup pepitas (roasted, hulled pumpkin seeds)
cilantro sprigs
warm flour tortillas, for serving (optional)
Directions
In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the pureed mixture to a bowl.
Stir in the lime juice, oil, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Refrigerate until chilled, 15 to 20 minutes.
Divide the soup among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas (if desired).
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Shrimp and Corn Chowder With Fennel
Serves 4
Hands-On Time 30 min
Total Time 30 min
Nutritional Information
Per Serving
Calories 476 calories
Calories 125 calories from fat
Fat 14 g
Sat Fat 7 g
Cholesterol 207 mg
Sodium 1009 mg
Protein 33 g
Carbohydrate 57 g
Sugar 13 g
Fiber 7 g
Iron 4 mg
Calcium 345 mg
Ingredients
2 tablespoons unsalted butter
2 leeks (white and light green parts), chopped
1 fennel bulb, chopped
salt and black pepper
2 tablespoons all-purpose flour
1 8-ounce bottle clam juice
3 cups whole milk
1 pound potatoes, peeled and cut into 1/2-inch pieces
3/4 pound cooked peeled and deveined medium shrimp
1 10-ounce package frozen corn
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
bread, for serving (optional)
Directions
Heat the butter in a large saucepan over medium heat.
Add the leeks, fennel, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the flour.
Add the clam juice, milk, and potatoes and bring to a boil.
Reduce heat and simmer, stirring occasionally, for 12 minutes.
Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes.
Stir in the parsley and lemon juice. Serve with the bread (if using).
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Kale and White Bean Soup
Serves 8
Hands-On Time 25 min
Total Time 30 min
Nutritional Information
Per Serving
Calories 205 calories
Calories 57 calories from fat
Fat 6 g
Sat Fat 2 g
Cholesterol 5 mg
Sodium 610 mg
Protein 10 g
Carbohydrate 29 g
Sugar 1 g
Fiber 5 g
Iron 3 mg
Calcium 225 mg
Ingredients
2 tablespoons olive oil
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
salt and black pepper
2 15.5-ounce cans cannellini beans, rinsed
1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
2 tablespoons chopped fresh rosemary
1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
1 tablespoon fresh lemon juice
1 loaf country bread, warmed
Directions
Heat the oil in a large pot over medium-high heat.
Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.
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Smoky Fish Chowder
A mix of seafood, spicy sausage, and vegetables give this fish chowder a rich, coastal flavor that suggests the soup’s been simmering on the stove for hours. In reality? This dinner’s on the table in 30 minutes. You’ll brown the chorizo, then add the leeks, potatoes, canned tomatoes, a few cups of water, and salt and pepper. After that base boils a bit, you’ll add two pounds of white fish (chopped into two-inch pieces) and simmer until the fish is cooked through. Garnish each bowl with chopped fresh parsley, and dig in. Serve alongside crusty bread to soak up that broth.
Serves 8
Hands-On Time 20 min
Total Time 30 min
Nutritional Information
Per Serving
Calories 406 calories
Calories 129 calories from fat
Fat 14 g
Sat Fat 5 g
Cholesterol 71 mg
Sodium 856 mg
Protein 41 g
Carbohydrate 25 g
Sugar 4
Fiber 3 g
Iron 4
Calcium 102
Ingredients
8 ounces Spanish chorizo (cured sausage), thinly sliced
4 leeks (white and light green parts), cut into half-moons
1 ½ pounds Yukon gold potatoes (about 4 medium), cut into ½-inch pieces
1 28-ounce can diced tomatoes
salt and black pepper
2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
½ cup chopped fresh flat-leaf parsley
Directions
In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.
Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.
Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.
Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.
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White Bean Chili With Jalapeño Bulgur
Serves 4
Hands-On Time 20 min
Total Time 30 min
Nutritional Information
Per Serving
Calories 269 calories
Fat 8 g
Sat Fat 1 g
Cholesterol 0 mg
Sodium 1,026 mg
Protein 9 g
Carbohydrate 41 g
Fiber 11 g
Ingredients
½ cup bulgur wheat
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
salt and black pepper
1 14.5-ounce can diced tomatoes
2 15-ounce cans cannellini beans, rinsed
1 tablespoon fresh lemon juice
2 scallions, thinly sliced
1 jalapeño, seeded and chopped
Directions
Bring 1 cup water to a boil. Add the bulgur and simmer, covered, until all the water is absorbed and the bulgur is tender, 12 to 15 minutes.
Meanwhile, heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes.
Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes.
Add the tomatoes and their liquid and 1 ½ cups water. Bring to a boil. Add the beans and simmer until slightly thickened, 8 to 10 minutes.
Stir the lemon juice, scallions, jalapeño, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper into the bulgur.
Divide the chili among bowls and top with the bulgur.
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Scallion and Potato Soup
Serves 4
Hands-On Time 10 min
Total Time 30 min
Nutritional Information
Per Serving
Calories 511 calories
Calories 65 calories from fat
Fat 37 g
Sat Fat 23 g
Cholesterol 130 mg
Sodium 671 mg
Protein 8 g
Carbohydrate 36 g
Sugar 3 g
Fiber 5 g
Ingredients
1 tablespoon unsalted butter
18 scallions (white and light green parts), sliced
1 1/2 pounds new potatoes, cut into 1/2-inch chunks
1/2 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups low-sodium chicken or vegetable broth
salt and black pepper
Directions
Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook for 1 minute.
Add the potatoes, wine, cream, broth, 1 ¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
Reduce heat and simmer until the potatoes are tender, about 15 minutes.
Ladle the soup into individual bowls and sprinkle with ¼ teaspoon pepper.
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Many other soup recipes HERE
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